[English 101] COFFEE TASTING - Describing different roasts, flavors, and aromas

Teaching Material

1. The rich aroma of freshly brewed coffee filled the kitchen.
• Aroma (noun) - The distinctive smell of coffee, often a key indicator of its flavor profile.
• Use ‘aroma’ when highlighting the smell aspect of coffee tasting. It’s a central descriptor that sets expectations for taste.
• Person A: “I love the aroma of this roast.” Person B: “It’s so inviting, isn’t it?”
2. She prefers a lighter roast for its bright, floral notes.
• Roast (noun) - The process of heating coffee beans to varying levels, impacting flavor and color.
• Use ‘roast’ to discuss the degree of bean coloration and flavor intensity, from light to dark.
• Barista: “Which roast do you usually enjoy?” Customer: “I like medium roast the most.”
3. That light roast Ethiopian coffee tastes vibrant and fruity.
• Light Roast (noun phrase) - A coffee roasting level where beans are pale brown, retaining more acidity and origin flavors.
• Highlight brightness, fruitiness, or delicate flavors. Great for those seeking subtle nuance.
• Customer: “Do you have any light roast varieties?” Barista: “Yes, we have a wonderful floral option from Kenya.”
4. A medium roast often has a sweet, well-rounded flavor.
• Medium Roast (noun phrase) - Beans roasted to a medium brown color, balancing acidity and body.
• Use when describing a balanced profile between bright acidity and deeper caramel undertones.
• Friend: “Why do you like a medium roast?” You: “It’s the perfect blend of richness and bright notes.”
5. He enjoys dark roast coffee for its smoky, intense profile.
• Dark Roast (noun phrase) - Beans roasted until dark brown or nearly black, with bolder, heavier flavors.
• Discuss when focusing on robust, smoky, and sometimes chocolatey notes. Perfect for those who want intensity.
• Person A: “Is that dark roast too bitter?” Person B: “I like its boldness, but it can be strong for some.”
6. She opts for decaf in the evening to avoid sleepless nights.
• Decaf (noun/adjective) - Coffee with most of its caffeine removed, retaining some flavor but less kick.
• Mention decaf when you want coffee flavor without the stimulant effects. Often used at night or for health reasons.
• Server: “Would you like regular or decaf?” Customer: “Decaf, please. I want to sleep well later.”
7. He ordered a double espresso to start his morning strong.
• Espresso (noun) - A concentrated form of coffee brewed by forcing pressurized hot water through finely ground beans.
• Use to specify a small, strong shot of coffee. Forms the base for many coffee beverages.
• Barista: “Would you like a latte or just an espresso?” Customer: “I’ll take a straight espresso, please.”
8. A thick crema indicates a well-extracted espresso.
• Crema (noun) - The golden, creamy froth atop a freshly pulled espresso shot.
• Mention it to highlight a hallmark of good espresso extraction and freshness.
• Barista: “Check that lovely crema.” Customer: “Yes, it looks so rich and velvety.”
9. That Colombian blend has a medium body with a smooth finish.
• Body (noun) - The weight or thickness of the coffee on the palate, from light to full.
• Use to describe how coffee feels in your mouth. Helps differentiate between delicate or rich textures.
• Taster: “What’s the body like on this roast?” Barista: “It’s quite full-bodied, very creamy mouthfeel.”
10. The Ethiopian coffee has a crisp acidity reminiscent of lemon.
• Acidity (noun) - A bright, tangy sensation in coffee, often described as citrusy or lively.
• Emphasize when describing a coffee’s brightness or tartness. Not to be confused with bitterness.
• Coffee Lover: “How’s the acidity in this cup?” Barista: “It’s bright but not overpowering.”
11. Some enjoy the slight bitterness of a strong espresso.
• Bitterness (noun) - A sharp taste commonly associated with dark roasts or over-extraction.
• A key taste note; moderate bitterness can be pleasant, but excessive bitterness often indicates improper brewing.
• Taster: “This brew is quite bitter.” Barista: “Yes, it’s a dark roast; it’s meant to have that punch.”
12. You can detect a caramel-like sweetness in that medium roast.
• Sweetness (noun) - A natural or residual sugary taste that balances acidity and bitterness in coffee.
• Point out if the coffee has fruity or caramel notes. Indicates well-developed beans and proper roasting.
• Enthusiast: “There’s a natural sweetness here.” Friend: “Yes, it tastes almost like honey.”
13. Floral hints make this Yirgacheffe coffee stand out.
• Floral (adjective) - A tasting note suggesting flowers, like jasmine or rose, often found in lightly roasted beans.
• Use to describe delicate fragrance or taste reminiscent of blossoms. Common in certain African coffees.
• Person A: “Do you catch those floral notes?” Person B: “Yes, it’s like a subtle jasmine aroma.”
14. This natural-processed coffee has a distinctly fruity profile.
• Fruity (adjective) - A flavor reminiscent of fruits, such as berry, citrus, or stone fruit.
• Mention ‘fruity’ when you detect bright, sweet fruit notes. Often linked to certain processing methods.
• Taster: “It’s so fruity! Like blueberries.” Barista: “That’s the hallmark of this particular origin.”
15. Her favorite blend has a warm, nutty undertone.
• Nutty (adjective) - A taste that recalls nuts, like almonds or hazelnuts.
• Use this descriptor to highlight earthy sweetness or dryness, common in medium roasts.
• Customer: “I taste something nutty.” Barista: “Yes, it has a subtle almond finish.”
16. A robust, chocolatey finish makes this espresso comforting.
• Chocolatey (adjective) - A flavor note resembling cocoa or chocolate, often in darker roasts.
• Mention when describing rich, smooth coffees. Combines well with milk-based drinks, too.
• Friend: “I’m picking up chocolatey hints.” You: “Exactly, it’s like dark cocoa powder.”
17. A subtle caramel sweetness lingers after each sip.
• Caramel (noun) - A sweet, slightly burnt-sugar flavor that adds warmth and richness.
• Use to describe sugary depth; can also note toffee or burnt sugar undertones.
• Taster: “I love the caramel aftertaste.” Barista: “It’s a signature of this roast profile.”
18. He noticed a faint, spicy kick in the aroma, like cardamom.
• Spicy (adjective) - A hint of warming spice, like cinnamon or clove, detectable in some coffee profiles.
• Perfect for describing subtle heat or pungent notes that can enhance complexity in darker or specialty roasts.
• Friend: “Is that a spicy undertone I taste?” You: “Yes, more like nutmeg or cinnamon, I think.”
19. Indonesian coffees are known for their earthy, full-bodied profiles.
• Earthy (adjective) - A flavor reminiscent of soil or damp forest floors, sometimes mushroom-like.
• Useful when describing deeper, heavier flavors. It often pairs with hints of spice or cocoa.
• Coffee Enthusiast: “I’m tasting something earthy.” Barista: “That’s typical of Sumatran beans.”
20. Natural-processed coffees undergo fermentation in the cherry, creating fruity notes.
• Fermentation (noun) - The process where coffee cherries are broken down by microbes, affecting flavor development.
• Mention to explain why certain coffees taste fruitier or tangier. Reflects processing techniques.
• Taster: “What gives it such a strong fruit taste?” Expert: “Extended fermentation in the pulp.”
21. He prefers single origin coffee to appreciate distinct regional flavors.
• Single Origin (noun phrase) - Coffee sourced from a single region or farm, highlighting unique local characteristics.
• Use to discuss coffees that celebrate terroir—unique soil, climate, and local farming methods.
• Customer: “Is this blend or single origin?” Barista: “It’s a single origin from Guatemala.”
22. This espresso blend combines bright African beans with a nutty Brazilian base.
• Blend (noun) - A mix of coffees from different origins to create a balanced flavor.
• Great for consistent taste. Blends often harmonize multiple flavor notes and roast levels.
• Taster: “What’s in this house blend?” Barista: “It’s a mix of Colombian and Ethiopian beans.”
23. The roastery held a cupping session to grade their latest harvest.
• Cupping (noun) - A professional tasting method where coffee is evaluated for flavor, aroma, and defects.
• Used by professionals and enthusiasts to systematically compare coffees. Helpful for deeper tasting notes.
• Coffee Aficionado: “Ever tried a cupping?” Friend: “No, but I’d love to learn how they evaluate coffee.”
24. She referred to the SCAA Flavor Wheel for precise terminology.
• SCAA Flavor Wheel (noun phrase) - A chart outlining a wide range of coffee flavor descriptors, created by the Specialty Coffee Association.
• Ideal for refining coffee vocabulary. Great reference for identifying subtle tasting nuances.
• Barista: “Need help describing that note?” Taster: “Yes, I’m checking the flavor wheel for reference.”
25. A pleasant, chocolatey aftertaste stayed with him for minutes.
• Aftertaste (noun) - The flavors and sensations lingering in the mouth after swallowing coffee.
• Critical in coffee evaluations. Often reveals depth and quality of roast or origin.
• Person A: “How’s the aftertaste?” Person B: “Smooth and slightly sweet—really nice.”
26. The barista complimented the blend’s outstanding balance between bright fruit and warm chocolate.
• Balance (noun) - A state where acidity, sweetness, bitterness, and body are harmonious.
• Use when no single note dominates. It’s the hallmark of a well-crafted coffee or precise roasting.
• Taster: “This cup has excellent balance.” Friend: “Yes, none of the flavors overpower each other.”
27. Proper extraction is key to avoiding under or over-extracted coffee.
• Extraction (noun) - The process of dissolving coffee solids in water to create the brew.
• Mention it when discussing brewing methods or flavor control. Over-extraction can yield bitterness; under-extraction can taste sour.
• Barista: “Adjust the grind size for better extraction.” Home Brewer: “I’ll try a finer grind next time.”
28. His coffee tasted sour due to under-extraction.
• Under-Extraction (noun) - When coffee solids aren’t fully dissolved, often resulting in sour or weak flavor.
• Use this term when the brew is sour, watery, or lacking depth. Adjust grind, brew time, or temperature.
• Friend: “Why is this coffee so tangy?” Expert: “It’s probably under-extracted. Try a finer grind.”
29. A burnt aftertaste indicated over-extraction in the French press.
• Over-Extraction (noun) - When coffee solids are dissolved excessively, leading to bitter or harsh flavors.
• Mention it if the coffee is overly bitter or astringent. Common fixes: coarser grind, less brew time.
• Home Brewer: “Why does it taste so bitter?” Friend: “Might be over-extraction. Shorten your brew time.”
30. He switched to a coarser grind size for his French press brew.
• Grind Size (noun phrase) - The fineness or coarseness of coffee grounds, impacting extraction and flavor.
• Crucial in coffee tasting outcomes. Different methods require specific grind sizes to optimize flavor.
• Barista: “What’s your grind size for AeroPress?” Customer: “Medium-fine—it gives a balanced extraction.”
31. A robust bloom indicates freshly roasted coffee.
• Bloom (noun) - The initial release of CO2 when hot water first contacts fresh coffee grounds.
• Commonly mentioned in pour-over methods. Observing the bloom can help gauge coffee freshness.
• Home Brewer: “Look at that bloom!” Friend: “Yes, it shows the beans are still degassing.”
32. Using beans within two weeks of roasting maximizes freshness.
• Freshness (noun) - The quality of being recently roasted or ground, influencing aroma and taste.
• Fresh beans yield a more nuanced flavor. Always check roast dates to ensure high-quality brews.
• Person A: “Is freshness really that important?” Person B: “Yes, stale beans lose flavor fast.”
33. Different origins offer varied tasting notes, from fruity Africans to chocolaty South Americans.
• Origin (noun) - The geographical location where coffee beans are grown, crucial to flavor profiles.
• Key for describing terroir-related flavors. Origins differ in altitude, soil, and climate, shaping the taste.
• Taster: “Which origin is this?” Barista: “It’s from Huehuetenango, Guatemala.”
34. High altitude coffees tend to have brighter acidity and complexity.
• Altitude (noun) - The height above sea level where coffee is grown, affecting bean density and flavor complexity.
• Higher altitudes often yield denser beans with refined acidity. Great for describing why a coffee tastes crisp.
• Coffee Geek: “What’s the altitude on these beans?” Roaster: “Around 1,800 meters, so expect vibrant notes.”
35. The natural process emphasizes fruity notes by drying beans in their cherry.
• Process (noun) - The method by which coffee cherries are converted into dried beans (e.g., washed, natural, honey).
• Mention to explain flavor differences. Washed often yields cleaner profiles, natural yields fruitier. Perfect for tasting talk.
• Taster: “Which process is this coffee?” Barista: “It’s honey-processed, so expect some sweetness.”
36. Kenyan coffees are often washed, highlighting their crisp acidity.
• Washed (adjective) - A coffee process where fruit is removed before drying, resulting in a cleaner, brighter flavor.
• Use when describing clarity in flavor. Washed coffees can exhibit more acidity or floral notes.
• Customer: “Why does this taste so clean?” Barista: “It’s washed, so the bean’s true flavors shine through.”
37. Ethiopian natural coffees can burst with berry sweetness.
• Natural (adjective) - A coffee process that dries beans with the fruit still attached, often creating fruity or wine-like flavors.
• Great to describe distinct fruitiness. Natural processing can also add heavier body or fermentation notes.
• Taster: “How is this so fruity?” Barista: “It’s natural-processed, which preserves fruit sugars.”
38. Honey-processed Costa Rican coffees have a silky mouthfeel and mild fruit notes.
• Honey Process (noun phrase) - A method that leaves some fruit pulp on the bean during drying, yielding balanced sweetness and body.
• Mention to convey partial fruit dryness. Balances cleanliness and sweetness, offering a unique, rounded profile.
• Coffee Fan: “What’s honey process taste like?” Expert: “It’s sweet but less fruity than natural, more body than washed.”
39. This latte has a luxurious, velvety mouthfeel.
• Mouthfeel (noun) - The tactile sensation of coffee in your mouth, describing texture (creamy, silky, thin).
• Distinguish between watery or oily, thick or thin. Important for describing the tactile aspect of coffee.
• Taster: “The mouthfeel is surprisingly light.” Barista: “Yes, it’s a delicate roast, so it feels less heavy.”
40. A slight tannin presence gives the coffee a tea-like finish.
• Tannin (noun) - Compounds contributing a drying, sometimes puckery sensation in coffee or tea, akin to red wine.
• Used when coffee has astringent dryness. More common in certain roasts or long brew extractions.
• Taster: “I sense a dryness on my tongue.” Barista: “That’s tannin, similar to what you find in wine.”
41. Its bright acidity and lack of muddiness made it a clean cup.
• Clean Cup (noun phrase) - A tasting term for coffee free from off-flavors, with crisp, well-defined notes.
• Signifies clarity in flavor. Usually indicates high-quality beans and careful processing.
• Coffee Judge: “This is a very clean cup.” Roaster: “Yes, it’s well-washed and roasted precisely.”
42. He grimaced at the sour coffee, suspecting an incorrect brew ratio.
• Sour (adjective) - A flavor fault when the coffee is overly acidic or under-extracted, not pleasingly bright.
• Use this to describe undesirable tartness. Confirm if it’s the coffee’s inherent acidity or a brewing error.
• Taster: “It tastes sour—did I brew incorrectly?” Friend: “Could be under-extraction. Try adjusting your grind.”
43. That dark-roast espresso is pungent, with a heavy smoky aroma.
• Pungent (adjective) - A sharp or intense smell or flavor that hits quickly, sometimes spicy or earthy.
• Helpful when describing bold, strong scents or tastes. Often associated with darker profiles or spicier nuances.
• Friend: “This blend smells pungent.” You: “It’s probably the darker roast intensifying those smoky notes.”
44. Surprisingly, some coffees have a savory or umami undertone.
• Savory (adjective) - A flavor characteristic that’s more meaty or brothy rather than sweet, sometimes called umami.
• Not as common, but certain Indonesian coffees can have savory hints. Use to describe an unusual, earthy depth.
• Taster: “Am I tasting something almost savory?” Barista: “Yes, that’s an umami note from the wet-hulled process.”
45. She loved the complexity of this cup, detecting floral, fruity, and chocolatey notes.
• Complexity (noun) - The presence of multiple, layered flavors and aromas in a single coffee.
• A sign of high-quality beans and careful roasting. Mention it when multiple taste elements are noticeable.
• Enthusiast: “This coffee has great complexity.” Expert: “Yes, it evolves as it cools, revealing different layers.”
46. This Colombian blend feels round and mellow on the palate.
• Round (adjective) - A well-rounded flavor profile with no sharp edges or imbalances.
• Indicates harmony among taste attributes. The coffee feels complete and pleasing from start to finish.
• Taster: “How would you describe this brew?” Barista: “It’s quite round—balanced and smooth with no harshness.”
47. The finish is surprisingly sweet, almost like caramel.
• Finish (noun) - The final impression or aftertaste once the coffee is swallowed.
• Use ‘finish’ to highlight how the flavor evolves or persists post-sip, a key tasting metric.
• Coffee Enthusiast: “Notice the long finish?” Friend: “Yes, it lingers with that caramel note.”
48. That light roast tastes bright, with a hint of lemon zest.
• Bright (adjective) - A flavor descriptor indicating lively acidity and crisp, clean notes.
• Positive term for lively or crisp acidity, especially in lightly roasted coffees with citrus or floral notes.
• Customer: “Is the coffee too acidic?” Barista: “It’s bright rather than sour—very refreshing.”
49. Some Indonesian coffees have an herbal quality in their finish.
• Herbal (adjective) - A flavor note suggesting herbs like sage, rosemary, or thyme.
• Use when you sense gentle, earthy greenness. Common in some Asia-Pacific origins or unique roasts.
• Taster: “This tastes slightly herbal.” Expert: “Yes, you might detect rosemary or thyme-like undertones.”
50. The citrus zing in this Kenyan coffee is unmistakable.
• Citrus (adjective/noun) - A tasting note hinting at lemon, lime, orange, or grapefruit tones.
• Ideal for bright, acidic coffees. Common in African beans, adding refreshing crispness.
• Friend: “What’s that tangy note?” You: “It reminds me of lemon or orange peel—very citrusy.”
51. A 1:15 brew ratio provided a stronger cup than his usual 1:17.
• Brew Ratio (noun phrase) - The proportion of coffee grounds to water, crucial for flavor balance.
• Adjusting the ratio changes strength and extraction. Mention when discussing method precision.
• Barista: “What brew ratio do you use for pour-over?” Customer: “15 grams of coffee to 225 grams of water.”
52. He used a French press for a fuller-bodied coffee experience.
• French Press (noun) - A brewing device that steeps grounds in water before plunging a mesh filter.
• Emphasize if you enjoy heavier body and a more robust flavor. Also known as a press pot or cafetière.
• Friend: “Shall we do a French press?” You: “Sure, it gives a rich mouthfeel.”
53. A pour-over accentuates clarity and bright notes.
• Pour-Over (noun) - A manual brewing method where hot water is poured slowly over coffee grounds in a filter.
• Ideal for highlighting subtleties and origin characteristics. Mention for a precise, gentle extraction.
• Barista: “Would you like a pour-over or espresso?” Customer: “I’ll go for the pour-over for a cleaner taste.”
54. He prepared a cold brew overnight to get a smooth, sweet flavor.
• Cold Brew (noun) - Coffee brewed with cold or room-temperature water over an extended period, yielding lower acidity.
• Perfect for a refreshing, less acidic cup. Great for summer or for those who find hot coffee too sharp.
• Person A: “Why is cold brew less acidic?” Person B: “The slow extraction process mellows out the tang.”
55. She used a Chemex to make a crisp, tea-like cup.
• Chemex (noun) - A glass pour-over device known for producing a clean, bright coffee.
• Iconic for its thick filter removing oils, resulting in a very pure flavor. Mention when focusing on clarity.
• Coffee Lover: “Have you tried a Chemex brew?” You: “Yes, I love how it highlights floral notes.”
56. His AeroPress recipe produces a bright, sweet brew in under two minutes.
• AeroPress (noun) - A portable brewing device that uses immersion and pressure for a quick, clean cup.
• Versatile for adjusting flavor via brew time, grind size, and water temperature. Common among coffee enthusiasts.
• Traveler: “I always pack my AeroPress.” Friend: “It’s perfect for a quick, tasty cup on the go.”
57. He used a metal filter for fuller body; paper filters produce a cleaner taste.
• Filter (noun) - A porous material that separates coffee grounds from the brewed liquid.
• Important aspect of brewing. Changes mouthfeel and flavor clarity depending on material.
• Home Brewer: “Should I get paper or metal filters?” Barista: “Paper for a cleaner cup, metal for more oils.”
58. A ristretto shot packs a punch of rich coffee essence.
• Ristretto (noun) - A short shot of espresso made with less water, intensifying flavor and sweetness.
• Use when you want a more intense espresso with less volume. Often slightly sweeter and bolder than a standard shot.
• Customer: “What’s a ristretto?” Barista: “It’s an espresso pulled short, so it’s more concentrated and sweeter.”
59. He tried a lungo but found it less sweet than a regular espresso.
• Lungo (noun) - An espresso shot brewed with extra water, making it more diluted and sometimes more bitter.
• Mention if you like a larger espresso with a milder taste. Be aware it can extract more bitterness.
• Friend: “What’s the difference between lungo and espresso?” You: “Lungo uses more water, so it’s a longer pull.”
60. She ordered a macchiato to taste the espresso with just a hint of creaminess.
• Macchiato (noun) - Espresso topped with a small amount of milk foam, highlighting the coffee’s strength.
• Perfect if you want to sense espresso’s boldness but soften it slightly with foam.
• Barista: “Are you familiar with a macchiato?” Customer: “Yes, a dash of foam is all I need.”
61. A latte highlights the milk’s sweetness with a subtle espresso kick.
• Latte (noun) - Espresso mixed with steamed milk, topped with a small layer of foam, yielding a milder coffee taste.
• Use if you prefer creamy textures and gentle coffee flavor. Often a beginner’s introduction to espresso drinks.
• Server: “Would you like a cappuccino or a latte?” Customer: “A latte, please—less foam, more milk.”
62. He enjoys cappuccino for its thicker, velvety foam and strong espresso flavor.
• Cappuccino (noun) - Equal parts espresso, steamed milk, and milk foam, creating a balanced yet bold taste.
• A classic choice for a balanced milky coffee without overshadowing the espresso punch.
• Customer: “Is a cappuccino different from a latte?” Barista: “Yes, it has more foam and a stronger espresso presence.”
63. She likes a cortado for its perfect harmony of espresso and milk.
• Cortado (noun) - Espresso cut with a small amount of warm milk, aiming for a balanced flavor ratio.
• Use if you want a short, strong coffee with just enough milk to soften the espresso’s edge.
• Barista: “Have you tried a cortado?” Customer: “No, but I want less milk than a latte.”
64. The flat white tastes creamy but preserves the espresso flavor well.
• Flat White (noun) - An espresso-based beverage similar to a latte but with less foam and a velvety microfoam layer.
• Popular in Australia and New Zealand, focusing on a silky texture. Perfect for lovers of balanced milk-coffee ratio.
• Customer: “How’s a flat white different from a cappuccino?” Barista: “It has smoother, thinner foam and a more espresso-forward profile.”
65. She indulges in a mocha for a sweet chocolate-coffee mix.
• Mocha (noun) - An espresso drink combined with chocolate syrup or powder, steamed milk, and foam.
• Ideal for those who enjoy a dessert-like coffee beverage with distinctive chocolate notes.
• Server: “Would you like a regular latte or a mocha?” Customer: “Mocha, please—I’m craving chocolate today.”
66. Water temperature of around 200°F (93°C) is ideal for most brewing methods.
• Temperature (noun) - The degree of heat applied to coffee, crucial for proper extraction and best taste.
• Use to discuss brewing specifics; too high can scorch beans, too low leads to under-extraction.
• Home Brewer: “Should I boil the water fully?” Barista: “Let it cool slightly; the ideal temperature is just under boiling.”
67. Maintaining a consistent grind size improves brew consistency.
• Consistency (noun) - How uniform the coffee grind or brewed coffee is, influencing taste and mouthfeel.
• Important for reproducible results. Mention when troubleshooting or refining brewing variables.
• Friend: “Why does my coffee vary daily?” Expert: “You need consistency in grind and water measurements.”
68. Freshly roasted beans require a short degassing period before optimal brewing.
• Degassing (noun (gerund)) - The release of CO2 from roasted coffee beans, affecting bloom and freshness.
• Relevant when discussing newly roasted beans. Wait a few days post-roast for balanced flavor extraction.
• Roaster: “Let these beans degas for a few days.” Customer: “Will that improve the bloom?” Roaster: “Yes, significantly.”
69. He visited an artisanal roastery where they hand-sort beans for precision.
• Artisanal (adjective) - Describes coffee produced in small batches, emphasizing craftsmanship and quality.
• Highlights specialty or craft coffee. Often associated with attention to detail and unique flavors.
• Customer: “Is this artisanal or mass-produced?” Barista: “It’s artisanal, roasted in small batches for better control.”
70. Third Wave coffee shops often highlight single origin beans and experimental brewing.
• Third Wave (noun phrase) - A coffee movement focused on high-quality beans, traceable origins, and artisanal brewing methods.
• Use to reference specialty coffee culture that values transparency, craft, and unique experiences.
• Friend: “What does Third Wave mean?” You: “It’s about treating coffee with the care it deserves, like fine wine.”
71. He only buys specialty coffee for its nuanced flavors and ethical sourcing.
• Specialty Coffee (noun phrase) - High-grade coffee scoring 80+ points on a 100-point scale by the SCA, ensuring superior quality.
• Suggests top-tier beans with minimal defects, often featuring complex taste profiles and traceable supply chains.
• Customer: “Is this specialty coffee?” Barista: “Yes, it’s scored 86 and ethically sourced from Colombia.”
72. She ordered a latte with oat alt milk to enjoy a creamier texture.
• Alt Milk (noun phrase) - A non-dairy milk alternative, such as soy, almond, oat, or coconut, for coffee beverages.
• Use this term in modern coffee shops offering vegan or lactose-free milk options. Can change mouthfeel and flavor.
• Barista: “Would you like dairy or alt milk?” Customer: “I’ll try almond, please.”
73. The barista poured a lovely heart-shaped latte art.
• Latte Art (noun phrase) - A design or pattern created on the surface of espresso-based drinks using milk foam.
• Adds visual appeal. Skilled baristas practice latte art to enhance the coffee experience.
• Friend: “Wow, that latte art is impressive.” You: “Yes, it’s called a rosetta pattern.”
74. A Q-Grader detected subtle berry notes that others missed.
• Q-Grader (noun) - A certified coffee cupper who evaluates and scores specialty coffees for quality.
• Useful term when discussing professional coffee grading or advanced tasting credentials.
• Coffee Enthusiast: “Who decides these scores?” Expert: “Trained Q-Graders using standardized methods.”
75. She chooses organic coffee for both health and environmental reasons.
• Organic (adjective) - Refers to beans grown without synthetic fertilizers or pesticides, often carrying eco-friendly practices.
• Mention when focusing on sustainable farming and cleaner growing methods. Often found in specialty coffee shops.
• Customer: “Is this coffee organic?” Barista: “Yes, it’s certified and grown under shade trees.”
76. Shade-grown beans tend to develop deeper, more complex flavors.
• Shade-Grown (adjective) - Coffee cultivated under the canopy of trees, promoting biodiversity and often yielding slower bean development.
• Highlight for environmentally friendly practices and nuanced flavors. Common in bird-friendly certifications.
• Taster: “These beans are shade-grown?” Barista: “Yes, it supports local wildlife and produces richer notes.”
77. He buys Fair Trade coffee to support ethical practices and fair wages.
• Fair Trade (adjective/noun) - A certification ensuring farmers receive equitable pay and support community development.
• Mention to stress ethical consumerism and social responsibility. Often associated with specialty coffee.
• Consumer: “Is this Fair Trade?” Shop Owner: “Yes, farmers are paid a sustainable price for their beans.”
78. Direct trade relationships let farmers earn more and roasters secure top-notch beans.
• Direct Trade (noun phrase) - A sourcing model where roasters buy beans straight from farmers, ensuring transparency and higher quality.
• Signifies closer farmer-roaster ties than Fair Trade, often leading to better quality and fairer prices.
• Barista: “We practice direct trade with a small farm in Peru.” Customer: “So you personally know the growers?”
79. She used a refractometer to perfect her brew ratio.
• Refractometer (noun) - A device measuring coffee’s total dissolved solids, used to gauge extraction levels.
• Relevant in advanced tasting circles or for consistent results. Helps fine-tune coffee strength and extraction.
• Coffee Techie: “What’s the TDS reading?” Barista: “1.35%, according to the refractometer.”
80. He wrote a timestamp on the bag to know when it was roasted.
• Timestamp (noun) - Marking the roast or brew time, important for tracking freshness.
• Mention for clarity on product life cycles. Helps identify optimal usage periods for maximum flavor.
• Friend: “Why do you timestamp the bag?” Coffee Drinker: “To ensure we use it within two weeks.”
81. That Colombian roast carries subtle warming notes of cinnamon and clove.
• Warming Notes (noun phrase) - Flavors evoking warmth, like cinnamon, nutmeg, or other mild spices.
• Useful descriptor when encountering gentle spice flavors that add depth and coziness to the cup.
• Taster: “There’s something comforting here.” Barista: “Yes, those warming notes are great in cooler weather.”
82. They provided crackers and water as a palate cleanser during the cupping session.
• Pallet Cleanser (noun phrase) - Something like water or a bland cracker used between tasting samples to reset your palate.
• Essential for serious coffee tasting. Helps isolate distinct flavors without overlap from the previous cup.
• Host: “Use a palate cleanser so the flavors don’t mix.” Taster: “Thanks, I’ll drink water between samples.”
83. He tried an aged Sumatra, noting its deep, earthy complexity.
• Aged Coffee (noun phrase) - Beans stored for months or years to develop unique flavors, often woody or spicy notes.
• Mention for rare or specialty offerings. Aged beans can lose acidity but gain a distinctive flavor dimension.
• Enthusiast: “Is aged coffee always better?” Expert: “Not necessarily, but it can add a unique, mellow character.”
84. The roasters carefully remove beans with visible defects to ensure quality.
• Defect (noun) - An undesirable trait in coffee, such as moldy beans or a sour off-taste.
• Essential in quality control. Defects often arise from poor handling, storage, or processing errors.
• Taster: “Why does it taste musty?” Expert: “It might be a defect from poor storage.”
85. They sorted out quakers manually after roasting to maintain flavor consistency.
• Quaker (noun) - An unripe or defective bean that fails to roast properly, often tasting flat or papery.
• Mention in roastery or cupping contexts. Quakers can spoil a brew with bland or cardboard-like notes.
• Roaster: “We found a few quakers in this batch.” Assistant: “Let’s remove them so they don’t taint the flavor.”
86. She appreciates mild sourness but rejects overly tangy coffee.
• Sourness (noun) - A degree of tanginess in coffee, which can be pleasant if balanced or unpleasant if extreme.
• Can be a positive bright acidity or a negative under-extraction issue. Context matters in using this descriptor.
• Barista: “Notice any sourness?” Taster: “A bit, but it’s balanced by the coffee’s sweetness.”
87. Their winter seasonal blend showcases warm chocolatey notes and a hint of spice.
• Seasonal Blend (noun phrase) - A coffee blend that changes based on harvest cycles to ensure peak freshness.
• Use to highlight rotating offerings aligned with fresh harvest periods or festive flavor preferences.
• Regular: “Is this your usual house blend?” Barista: “No, it’s our new seasonal blend for the holidays.”
88. That carbonic maceration process amplified the coffee’s tropical fruit notes.
• Carbonic Maceration (noun phrase) - A fermentation technique borrowed from winemaking, used in coffee for bold, fruity results.
• Referenced in cutting-edge specialty coffees. Produces vibrant, experimental flavor profiles beyond standard processes.
• Coffee Geek: “Why is this so fruity?” Barista: “Carbonic maceration intensifies sweet, punchy flavors.”
89. His session coffee of choice was a light roast Colombian with mild acidity.
• Session Coffee (noun phrase) - A mild, easy-drinking coffee suited for multiple cups without palate fatigue.
• Good to describe a less complex, more approachable coffee you can drink throughout the day.
• Taster: “Got a suggestion for a daily, easy-going brew?” Barista: “Sure, this session coffee is smooth and not too intense.”
90. A balanced extraction yield usually sits between 18-22%.
• Extraction Yield (noun phrase) - The percentage of coffee compounds extracted into the brew, vital for measuring strength.
• Technical term for advanced brewers wanting consistent results. Helps fine-tune taste and strength.
• Home Brewer: “How do I check my extraction yield?” Coffee Tech: “Use a refractometer to measure TDS, then calculate.”
91. She noted a fruity, floral flavor profile in this single origin.
• Flavor Profile (noun phrase) - A combination of aroma, taste, and aftertaste characteristics describing the coffee’s essence.
• Key phrase in coffee tasting. Summarizes the overall character of a cup or roast.
• Barista: “What’s your favorite flavor profile?” Customer: “I love bright, citrusy coffees with light body.”
92. That espresso has a velvety texture, sliding smoothly across the palate.
• Velvety (adjective) - A smooth, rich mouthfeel, akin to velvet fabric.
• Perfect for describing exceptionally soft, rich textures in espresso or milk-based coffees.
• Enthusiast: “Why is it so velvety?” Barista: “The microfoam and fresh beans create that luxurious sensation.”
93. Gentle aeration of the coffee during cupping helped reveal hidden notes.
• Aeration (noun) - The process of exposing the coffee to air, often swirling or stirring to release aromas.
• Used in tasting sessions to fully experience the coffee’s aromatic range. Similar principle to wine swirling.
• Cupping Instructor: “Give it a swirl for aeration.” Student: “I can smell more chocolate now.”
94. He tried cascara tea, noting a mild, sweet flavor.
• Cascara (noun) - The dried skin of the coffee cherry, sometimes brewed as a tea-like infusion.
• Great to mention if exploring coffee by-products or alternative brews. Offers a unique, fruity drink.
• Curious Drinker: “What’s cascara?” Barista: “It’s the coffee cherry husk, packed with subtle fruitiness.”
95. He shortened his brew time by 30 seconds to reduce bitterness.
• Brew Time (noun phrase) - The duration of water contact with coffee grounds, influencing extraction and taste.
• Adjust brew time to control flavor intensity. Overly long times can lead to harsh notes, too short yields sourness.
• Friend: “Why is it so strong?” You: “Maybe your brew time was too long. Try a shorter steep.”
96. A light roast often has slightly higher caffeine content than a dark roast by weight.
• Caffeine Content (noun phrase) - The amount of caffeine present in a coffee, varying by roast and bean type.
• Use when discussing energy impact or dietary choices. Varies with bean variety, roast level, and brew method.
• Customer: “Is this high in caffeine content?” Barista: “Yes, this light roast packs a punch.”
97. He brewed a fruity Ethiopian using the V60 for a clean, bright cup.
• V60 (noun) - A cone-shaped pour-over dripper known for accentuating clarity and brightness in coffee.
• Specific brand name from Hario, but widely used for pour-over. Mention if you want a crisp, defined flavor.
• Home Brewer: “Should I try the V60?” Coffee Geek: “Yes, it’s great for nuanced flavor clarity.”
98. Turkish coffee offers a thick, richly aromatic experience.
• Turkish Coffee (noun phrase) - Finely ground coffee simmered in a cezve (ibrik), often sweetened and unfiltered.
• A traditional method with intense flavor and texture. Usually enjoyed in small, strong servings.
• Traveler: “What’s special about Turkish coffee?” Local: “It’s unfiltered, so the grounds settle at the bottom.”
99. He detected a creosote note, suggesting an overly dark roast.
• Creosote (noun) - A smoky or tar-like aroma associated with very dark roast coffee.
• Used negatively to indicate over-roasting or burnt flavors. Use carefully in describing extremely dark roasts.
• Taster: “This has a bit of a burnt smell.” Roaster: “Yes, it’s near the creosote stage, very bold.”
100. He demonstrated the syphon method, resulting in a bright, tea-like brew.
• Syphon (Siphon) (noun) - A vacuum pot brewing method using vapor pressure and vacuum to extract coffee, yielding a clean cup.
• For those seeking a theatrical, delicate brew method. Known for clarity and unique mouthfeel.
• Observer: “That’s quite a show!” Barista: “Yes, the syphon method is both theatrical and precise.”
101. She replaced her filter basket for better espresso consistency.
• Filter Basket (noun phrase) - A compartment in espresso machines or drip coffeemakers holding the grounds during brewing.
• Mention when troubleshooting or enhancing espresso gear. A consistent basket improves extraction.
• Home Barista: “My espresso shots keep channeling.” Expert: “Try upgrading to a precision filter basket.”
102. Channeling caused some parts of the espresso puck to be over-extracted.
• Channeling (noun) - When water finds pathways through the coffee puck, leading to uneven extraction.
• Relevant for espresso preparation. Proper tamping and distribution reduce channeling for balanced flavor.
• Barista: “Why is my shot pulling too fast on one side?” Mentor: “That’s channeling; distribute the grounds evenly.”
103. He locked the portafilter into place before pulling an espresso shot.
• Portafilter (noun) - A handle that holds the filter basket in espresso machines, inserted into the group head.
• Crucial for espresso brewing. Keep it clean and well-fitted for consistent shots.
• Trainer: “Be sure to clean your portafilter after each use.” Apprentice: “Got it, to avoid buildup.”
104. A stable temperature at the group head is vital for consistent espresso shots.
• Group Head (noun) - The part of an espresso machine dispensing water into the portafilter.
• Mention when discussing machine maintenance or temperature control in espresso preparation.
• Technician: “Check the group head gasket if there’s leakage.” Barista: “Will do, thanks.”
105. She used a shot timer to ensure her espresso pulled for exactly 25 seconds.
• Shot Timer (noun phrase) - A device measuring the duration of an espresso extraction, guiding consistency.
• Essential for espresso consistency. Over or under timed shots affect flavor significantly.
• Barista: “Keep an eye on the shot timer.” Trainee: “I’ll stop at 27 seconds for a ristretto.”
106. He purged the steam wand before frothing the milk.
• Steam Wand (noun phrase) - A device on espresso machines to steam and froth milk for lattes and cappuccinos.
• Common in milk-based drinks. Proper use yields creamy microfoam or airy foam depending on desired texture.
• Instructor: “Aim the steam wand just below the surface.” Student: “This creates microfoam, right?”
107. Microfoam is crucial for latte art and smooth cappuccinos.
• Microfoam (noun) - Finely textured steamed milk with tiny bubbles, creating a velvety consistency.
• Key to advanced milk steaming. Perfectly microfoamed milk blends seamlessly with espresso.
• Trainee: “How do I get that silky texture?” Barista: “Aim for microfoam by controlling steam wand angle.”
108. She spent time sipping her pour-over, noticing changes as it cooled.
• Sipping (verb/noun) - Drinking coffee slowly to savor flavors and temperature transitions.
• Encourages mindful tasting. Slower sipping reveals complexities and aftertaste evolution.
• Friend: “You’re sipping that for a while.” Taster: “Yes, I want to catch every flavor nuance.”
109. In cupping, a quick slurp helps spread coffee across the tongue.
• Slurp (verb/noun) - A loud intake of coffee through the lips, done intentionally for aeration in cupping.
• A technique used in professional tasting. In daily life, it may be considered impolite except in formal cuppings.
• New Taster: “Is it rude to slurp?” Pro Cupper: “No, it’s standard in coffee tasting for aeration.”
110. They did a comparative tasting of three single origins to see which one had the brightest acidity.
• Comparative Tasting (noun phrase) - Evaluating multiple coffees side by side to detect differences in roast and flavor.
• Great to detect subtle distinctions. Encourages referencing each coffee’s aroma, body, and aftertaste.
• Enthusiast: “Comparative tasting really sharpened my palette.” Friend: “Yes, I finally understand acidity levels better.”
111. Her consistent tamping pressure improved espresso quality.
• Tamping (noun/verb) - Pressing coffee grounds evenly in the portafilter to create uniform extraction.
• Essential espresso step. Even distribution avoids channeling and fosters balanced flavor.
• Mentor: “Tamp firmly, but not too hard.” Trainee: “Got it—about 30 pounds of pressure?”
112. He used the Coffee Taster’s Flavor Wheel to better articulate the tea-like finish.
• Coffee Taster’s Flavor Wheel (noun phrase) - A visual tool listing taste and aroma descriptors in categories, aiding precise flavor identification.
• Similar to SCAA Flavor Wheel. Perfect for refining tasting vocabulary. Encourages more descriptive note-taking.
• Barista: “Stumped on that flavor note?” Taster: “Yes, I’ll check the flavor wheel to pinpoint it.”
113. There’s a pleasant resonance in the finish, extending the chocolate undertones.
• Resonance (noun) - How flavor lingers or reverberates, giving depth to the coffee’s overall experience.
• Use to describe how certain flavors echo or intensify after swallowing. Enhances your advanced coffee lexicon.
• Taster: “It resonates on my palate.” Barista: “Yes, it leaves a lasting impression.”
114. The bag lists flavor notes of blackberry and cacao nibs.
• Flavor Notes (noun phrase) - Specific taste descriptors in coffee, like fruit, spice, chocolate, or floral hints.
• Commonly printed on specialty bags. Helps guide consumers on expected tastes. Good for conversation with baristas.
• Customer: “I see flavor notes on the label. Are they accurate?” Barista: “Yes, you’ll likely taste those hints.”